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Have you made this?

Italian Chicken and Green Beans

I made this Monday night and the family loved it. It started as a recipe off the side of a Kroger Private Selection Campanelle pasta bag, but I was missing 1/2 the ingredients and did not have time for a trip to the store. As I put it on the table, my husband asked me what it was - and I said, "I don't know, I just made it up!" I figured it should have a name to share it.

Prepare the chicken breasts by sprinkling them with seasoned tenderizer. I microwaved mine for 12 minutes in the new small ridged baker (a new stoneware piece from The Pampered Chef) I was impressed with how fast that works and how juicy they turn out. You could boil, bake or pan grill the chicken as well - whatever works easiest for you.

2

Cook the elbow macaroni per the package directions

3

In a large 12 inch family skillet, combine the soup, milk, diced tomatoes, green beans, chicken bullion cubes, oregano and parsley. Cook until this is bubbling.

4

Add chicken to the mixture after you've cooked and diced it.

5

Drain your macaroni and add it to the skillet. Mix it all together - salt and pepper to taste. Sprinkle it with a little Parmesan cheese if you like!